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Ingredients 1/2 pound bulk pork sausage6 bacon strips, diced1-1/2 cups finely chopped red potatoes1 medium onion, finely chopped8 large eggs2 teaspoons dried parsley flakes3/4 teaspoon salt1/8 teaspoon pepper Preparation In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings....

Ingredients 1 jar (16 ounces) sliced pepperoncini, undrained1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped1/2 cup water2 packages Italian salad dressing mix1 teaspoon dried oregano1/2 teaspoon garlic powder1 beef rump roast or bottom round roast (3 to 4 pounds)12 Italian rolls, split Preparation In a bowl, mix the first 7 ingredients. Halve roast; place in a 6-qt. electric pressure cooker. Pour pepperoncini mixture over top. Lock lid; close pressure-release valve....

Ingredients 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork1 garlic clove, minced8 slices country white bread6 ounces sliced Manchego cheese or 8 slices Monterey Jack cheese1 small red onion, thinly sliced1/4 cup mayonnaise Preparation Heat shredded pork according to package directions. Stir in garlic. Layer 4 slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise. In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side....

Ingredients 2 quarts water1 cup fresh raspberries3 lemon slices Preparation Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

Ingredients 8 ounces bulk pork sausage2 cups cornmeal1/2 cup all-purpose flour3 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt2 large eggs, beaten3 canned green chilies, chopped1 large onion, chopped1 can (11 ounces) Mexican-style or whole-kernel corn, drained2 cups buttermilk1/2 cup shredded cheddar cheese Preparation In a deep 10-in. cast-iron skillet, fry sausage until done. Reserve 2-3 tablespoons drippings. Crumble sausage. Combine cornmeal, flour, baking powder, baking soda and salt. In separate bowl, combine eggs, chilies, onion, corn, buttermilk and cheese....

Ingredients 6 cups diced fresh or frozen rhubarb6 cups sugar, divided2 medium oranges1 cup coarsely chopped walnuts1 cup raisins Preparation In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight. Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in....

Ingredients 4 pounds fresh asparagus, trimmed1/4 cup olive oil1/2 teaspoon salt1/4 teaspoon pepper1/4 cup sesame seeds, toasted Preparation Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

Ingredients 1 package chocolate cake mix (regular size)1 cup confectioners’ sugar2 tablespoons baking cocoa6 tablespoons heavy whipping cream1/2 teaspoon vanilla extract6 tablespoons caramel ice cream topping4 cups miniature marshmallows1 cup chopped pecans Preparation Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Meanwhile, for frosting, combine confectioners’ sugar and cocoa in a small bowl; whisk in cream and vanilla until smooth. While cake is still hot, drizzle with half of the caramel topping and half of the frosting....

Ingredients 1 pound ground beef1 pound bulk Italian sausage1 pound Velveeta, cubed3 tablespoons Worcestershire sauce3 tablespoons ketchup1 teaspoon garlic salt1 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper1 loaf (1 pound) snack rye bread Thinly sliced green onions, optional Preparation In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1 to 2 tablespoons hot mixture on each bread slice....

Ingredients 6 boneless skinless chicken breast halves (4 ounces each)1/2 to 3/4 teaspoon rubbed sage6 slices thinly sliced deli ham6 slices part-skim mozzarella cheese, halved1 medium tomato, seeded and chopped1/3 cup dry bread crumbs2 tablespoons grated Parmesan cheese2 tablespoons minced fresh parsley4 tablespoons butter, divided Preparation Preheat oven to 350°. Flatten the chicken breasts with a meat mallet to 1/8-in. thickness; sprinkle with sage. Place ham, mozzarella cheese and tomato down the center of each; roll up chicken from a long side, tucking in ends....

Ingredients 1-1/2 cups sugar1 cup molasses1/2 cup brewed coffee, room temperature5 cups all-purpose flour2 teaspoons baking soda3/4 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground gingerFROSTING:1-1/2 cups sugar1/2 cup water1 teaspoon vinegar1 cup miniature marshmallows2 egg whites Preparation In a bowl, combine sugar, molasses and coffee. Combine dry ingredients; add to sugar mixture and mix well. Refrigerate for 2 hours. Roll dough on a floured surface to about 1/4-in....

Ingredients 1-1/2 cups cornflakes1 tablespoon dried parsley flakes1 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon pepper1/2 cup panko bread crumbs1/2 cup finely chopped pecans3 tablespoons 2% milk1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch piecesCooking spray Preparation Preheat oven to 400°. Place cornflakes, parsley, salt, garlic powder and pepper in a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl....

Ingredients 2 large eggs2/3 cup 2% milk1/2 teaspoon vanilla extract1/8 teaspoon salt4 slices French bread (1 inch thick)1/4 cup packed brown sugar2 tablespoons butter, cubed1 tablespoon corn syrup1/4 cup chopped pecans Preparation Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes....

Ingredients 24 pickled sweet cherry peppers4 ounces fresh mozzarella cheese, finely chopped2-3/4 ounces thinly sliced hard salami, finely chopped3 tablespoons prepared pesto2 tablespoons olive oil Preparation Cut tops off peppers and remove seeds; set aside. In a small bowl, combine the cheese, salami and pesto; spoon into peppers. Drizzle with oil. Chill until serving.

Ingredients 1/2 cup butter, melted, divided12 sheets phyllo dough (14x9 inches)3 cups diced cooked chicken1/2 pound sliced bacon, cooked and crumbled3 cups frozen chopped broccoli, thawed and drained2 cups shredded cheddar or Swiss cheese6 large eggs1 cup half-and-half cream or evaporated milk1/2 cup whole milk1 teaspoon salt1/2 teaspoon pepper Preparation Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter....

Ingredients 2 tablespoons butter1 pound ground chicken1 large onion, chopped2 to 4 jalapeno peppers, seeded and finely chopped4 garlic cloves, minced1 can (15-1/4 ounces) whole kernel corn, undrained1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles, undrained1 package (8 ounces) cream cheese, cubed1/4 cup water or chicken broth2 tablespoons ranch salad dressing mix1 tablespoon chili powder1 teaspoon onion powder1 teaspoon ground cumin1/4 teaspoon crushed red pepper flakesShredded cheddar cheese, sour cream and crumbled cooked bacon...

Ingredients 1 can (20 ounces) pineapple chunks1 can (8 ounces) crushed pineapple, undrained1 cup sour cream1 package (3.4 ounces) instant vanilla pudding mix2 medium ripe bananas, sliced2 cups fresh or frozen blueberries, thawed2 medium ripe peaches, peeled and sliced2 cups sliced fresh strawberries1 cup green grapes1 cup seedless red grapesFresh mint, optional Preparation Drain pineapple chunks, reserving juice; refrigerate pineapple. Add water to juice if necessary to measure 3/4 cup. In a large bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended....

Ingredients 2 cups sour cream1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 teaspoon salt1/4 teaspoon pepper1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups shredded cheddar cheese1 small onion, chopped2 cups crushed cornflakes1/4 cup butter, melted Preparation Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer to a greased 13x9-in. baking dish....

Ingredients 4 tablespoons canola oil, divided2 tablespoons lemon juice3 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker1-1/2 teaspoons ground cumin1/2 teaspoon chili powder1/2 teaspoon crushed red pepper flakes, optional1-1/2 pounds boneless skinless chicken breast, cut into thin strips1/2 medium sweet red pepper, julienned1/2 medium green pepper, julienned4 green onions, thinly sliced1/2 cup chopped onion6 flour tortillas (8 inches), warmed1 cup sour creamOptional: Shredded cheddar cheese, taco sauce, salsa and guacamole...

Ingredients 2 cream-filled chocolate cupcakes, cut in half1 to 2 cups heavy whipping cream3 tablespoons confectioners’ sugar1/2 teaspoon vanilla extract1 to 1-1/2 cups fresh or frozen raspberries, thawed and drainedAdditional raspberries, optional Preparation Place one cupcake half each in four dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired....